Easy Pistachio Bread turns out sweet and moist. Made with real pistachios, it’s perfect to serve at a luncheon or tea time! Check it out!
Pistachio Bread is so good! If you’ve already tried Pistachio Cake or Pistachio Cookies, then you know what amazing buttery flavor pistachios can add to dessert recipes. One bit and you’ll find there’s plenty of pistachio flavor in this Bread Recipe.
Sabrina’s Pistachio Bread Recipe
Pistachio Bread is the perfect sweet bread to serve guest. Whether it is for a brunch with friends, baby shower, or enjoying with tea, this bread will have everyone thinking your spent hours baking. But with just 10 minutes of prep time, you can relax with it bakes in the oven.
Recipe Card
Ingredients
- 15.25 ounces yellow cake mix (we used Betty Crocker)
- 3.4 ounces instant pistachio pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 cup dry roasted pistachios , finely chopped
- 1/4 cup coarse sanding sugar
Instructions
- Preheat the oven to 350 degrees and spray two 8×4-inch loaf pans with baking spray.
- In a large mixing bowl whisk together the cake mix and pistachio pudding mix until combined.
- To a second bowl add in the eggs, sour cream, milk, and oil and whisk well until smooth.
- Whisk the egg mixture into the cake mix mixture until smooth, don't over mix.
- Pour the batter into the loaf pans evenly.
- Sprinkle with the chopped pistachios and coarse sanding sugar.
- Bake for 35-40 minutes until a toothpick comes out clean.
Nutrition
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Sabrina Tips
If your bread starts sinking in the middle as it cools, this could be because it hasn’t baked to the center. Ensure its done with a toothpick before removing it from the oven. It could also happen if the proportions are off in your batter. Be sure to measure the wet ingredients carefully so that you don’t have too much in relation to the dry pudding and cake mix ingredients.
Table of Contents
About this Recipe
This amazing Bread only takes a few minutes to whisk together. Then just pop it in the oven until the top is golden brown and the center is cooked through but remains tender. The pistachio pudding mix and real toasted pistachios in this recipe bring all the flavor to make this loaf irresistible.
Ingredients
- 15.25 ounces Yellow Cake Mix: The yellow cake mix gives the bread a sweet, vanilla flavor and contains a lot of structural ingredients such as flour, white sugar, and baking powder. Substituting with a white or vanilla cake mix is possible if necessary.
- 3.4 ounces Instant Pistachio Pudding Mix: Infuses the bread with rich pistachio flavor and contributes to its moist texture.
- 4 large Eggs: Serve as a binding agent, providing structure and moisture to the bread.
- 1 cup Sour Cream: Mixing in sour cream is another way to add extra moisture. It brings in additional fat and slight acidity, which helps soften the bread ingredients. The result is perfectly tender, moist bread. Greek yogurt makes a good alternative if you don’t have sour cream.
- ¼ cup Whole Milk: Using milk instead of water as the base liquid ingredient in this recipe makes softer and more flavorful bread. While whole milk will give the best flavor and amazing moisture, but you can also use 2% milk or less if you need to.
- ¼ cup Vegetable Oil: Provides moisture and helps keep the bread tender. Can be substituted with melted butter or a neutral-flavored oil like canola or grapeseed oil.
- 1 cup dry roasted Pistachios: Sprinkle roasted pistachios over the batter before baking. They add extra pistachio flavor and provide a delicious crunch that contrasts with the tender bread.
- ¼ cup coarse Sanding Sugar: Sprinkled on top of the batter before baking to add sweetness and a crunchy texture to the crust. Granulated sugar can be used as an alternative.
Kitchen Tools & Equipment
- Mixing Bowls: Have at least two bowls on hand—one for mixing dry ingredients like cake mix and pudding mix, and another for mixing wet ingredients like eggs and sour cream.
- Whisk: Choose a whisk with sturdy wires and a comfortable grip. Silicone-coated or stainless steel whisks are durable and easy to clean.
- Loaf Pans: Use two 8×4-inch loaf pans, preferably non-stick or greased with baking spray, to ensure easy removal of the bread after baking. Consider lining the pans with parchment paper for extra insurance against sticking.
- Baking Spray: Helps prevent sticking and ensures easy release of baked goods from pans. Alternatively, you can grease the pans with butter or oil and lightly dust them with flour.
- Measuring Cups and Spoons: Necessary for accurately measuring ingredients.
Can this be made ahead of time?
Yes, This Bread tastes wonderful the day you bake it, but you can also keep it covered at room temperature or in the freezer to preserve the bread. For an easy make-ahead bread recipe, enjoy one of the Bread loaves fresh, and seal the other to keep frozen. You can let frozen bread thaw at room temperature, then slice and serve once it’s fully softened.
How to Store
- Store: You shouldn’t leave quick bread recipes uncovered at room temperature for more than a couple of hours, or they’ll start to dry out. To keep it fresh, cover the loaf in plastic wrap or put it in a ziplock bag. Keep covered at room temperature for up to 4 days. Sweet bread recipes like this one should not be refrigerated, or it will lose moisture and become crumbly.
- Freeze: To freeze the bread, carefully wrap it in a double layer of plastic wrap and tin foil or place it in a freezer bag. As long as it’s properly sealed, the loaf can stay frozen for up to 3 months.
Ideas to Serve
You can enjoy this bread in plain slices or top it off with a creamy vanilla glaze or a scoop of Vanilla Ice Cream to make it into more of a sweet dessert dish. No matter when or how you serve it, you’re sure to love this sweet bread recipe.
Frequent Questions
As this sweet bread recipe bakes, the outer crust should have a light golden brown color, but that doesn’t always mean it’s baked to the center. To ensure that it is, stick a toothpick or butter knife in the center of the loaf. It should come out clean or with a few moist crumbs on it but without any batter.
While full-fat sour cream is recommended for the best texture and flavor, you can use low-fat or fat-free sour cream as a substitute. However, it may result in a slightly different texture and flavor.
Variations
- Cranberry Pistachio Bread: Make this sweet bread recipe into the perfect holiday treat by adding cranberries to the bread mixture. Fold in ½ cup of fresh cranberries and ½ cup of pistachios into the batter to make the perfect blend of sweet and tart flavor and crunchy texture. You can also add orange zest to go with the holiday flavor of the cranberry bread recipe.
- Cinnamon Sugar Pistachio Bread: Cinnamon is another flavor that goes well with quick bread. Whisk together ½ teaspoon ground cinnamon and 2 tablespoon sugar to make a cinnamon sugar mixture. Combine the bread batter as usual, but only fill the bread pan halfway. Sprinkle a portion of cinnamon sugar over the top, add the remaining bread batter, and finish with another layer of cinnamon sugar before baking. Note for a more caramelized flavor, you can use brown sugar instead of granulated sugar.
- Glazed Pistachio Bread: For an extra layer of sweetness, top the recipe off with glaze. Add 2 cups powdered sugar, 2 tablespoons melted unsalted butter, 1 teaspoon almond extract, 1 teaspoon vanilla extract, and 3-4 tablespoons of milk to a mixing bowl. Then whisk until the mixture is smooth and creamy. Drizzle the bread, and add chopped pistachios on top. Let the glaze set before slicing and serving the bread recipe.
- Green Pistachio Bread: The pistachio pudding mix adds a green color to the bread batter, but if you want to make that green pistachio color brighter, you can add a couple of drops of green food coloring to the batter.
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